Consumers increasingly look to cash in on loyalty programs, and a new report from business strategy adviser Boston Consulting Group (BCG) shows that savvy quick serves can capitalize on a data-collection strategy to ensure loyalty success.
“If you are a quick serve and don’t have [a loyalty program...

For many quick-service operators, rolling out a successful dessert platform is a matter of taking a big risk. Dessert isn’t always top of mind for customers who are in and out of a restaurant, while pressure is on for flavors to be innovative but also compliment the menu.
The risk involved may be...

When it comes to developing a quick-service concept, Wingstop CEO Charlie Morrison understands that the economic model remains a large piece of the puzzle. In creating a strong franchise deal that fosters company growth, however, Morrison and many other quick-service leaders know that many other...

For every limited-service chain pushing for growth and expansion across the U.S., there’s a crop of independent single-unit brands forgoing the traditional growth strategy to focus on excellence at the community level. Operators at these restaurants wear many hats, often performing the tasks of an...

If there’s one sure sign of summer, it’s the sight of smoke rising and smell of food cooking from backyard grills. Grilling, in its most basic form, is as old as humans’ taming of fire. The concept of having structures hold food above the flames came along later.
Today, flame grilling is a method...

I’ve always loved foodservice. I started my journey with foodservice as a teenager. I worked at a Subway restaurant as a teen. After that I worked at Burger King and some other food establishments. That’s when I really developed a passion for the foodservice industry. I liked it because, in my...

Starbucks made headlines on June 15 with the announcement of its partnership with Arizona State University to provide free online college education to its employees, without requiring that they remain with the company. The initiative, which extends to full-time and part-time employees who may...

This year has been projected as a growth year for the restaurant industry, creating opportunities for entrepreneurs who dream of opening their own restaurant. Forty-seven percent of Americans’ food dollars are spent dining away from home, and restaurant sales are expected to hit a record high this...

In honor of Whataburger's 30th anniversary of its popular Fancy Ketchup cups, Whataburger is hosting a #FancySKETCHUP event on Twitter, where Whataburger fans can have their self-portrait drawn using none other than Whataburger's Fancy Ketchup. For a chance to participate, fans must tweet @...

Alghanim Industries and The Wendy’s Company announced today the signing of a Master Franchise Agreement aimed at expanding the Wendy’s brand in the Middle East. This deal reinforces Alghanim Industries’ strategy to partner with international food and beverage franchises and build on the company’...

With the opening of Modmarket Preston Hollow Village, there are now three farm-fresh eateries in the Dallas area and 12 across Colorado and Texas. The newest location joins Modmarket Flower Mound (opened September 2014) and Modmarket Plano (opened October 2014) in Texas.

The Food Business School (FBS), the new center for executive and graduate education of The Culinary Institute of America, today opened registration for its Spring 2015 session and announced a suite of innovative educational programs taught by expert faculty. The first business school dedicated...

Tropical Smoothie Café introduces a new LTO line of hand-crafted artisan tacos, as well as a smoothie packed with wholesome ingredients. The new products can be enjoyed February 24 through April 26 to offer fans unique food and smoothie options for the beginning of spring.

Kevin Kester’s family has been farming in the U.S. for generations. And it’s not just a couple of generations they’ve been farming; more like generations upon generations, way back to the 1600s, specifically in California since the 1860s. Today, Kester owns a 22,000-acre beef cattle ranch in...

Convenience stores are increasingly taking a larger slice out of the quick-serve pie with fresh food offerings. It’s become such a lucrative business for C-stores that Sheetz, the Pennsylvania-based C-store chain that this week opened its 500th location, is planning stores designed more as fast...

While the fast-casual category continues to be the fastest-growing industry sector, the road in 2015 will be bumpy. We will see constant change and challenges around every corner. For industry leaders, there are issues that will keep even the most seasoned executive awake at night.
Here is my top...

Though U.S. consumption is well below other proteins today, seafood will likely be an increasingly important part of the American diet in the years to come. The country’s population is predicted to grow by 89 million between 2010 and 2050 to 401 million people. More people require more food—and...

When fast-casual chain Zoës Kitchen Inc. debuted on the New York Stock Exchange last April, the Plano, Texas–based Mediterranean-style eatery recorded its initial public offering at $87.5 million. Satisfying an investor appetite for investments within the trendy fast-casual space, Zoës’ strong...

When Lori Newcomb found out she had stage III ovarian cancer last year, she made it her mission to learn more about the disease and help other women fighting the same battle. She sat down with her husband, Chris Newcomb, cofounder and CEO of Southern quick-service chain Newk’s Eatery, and together...